Roast Duck With Blueberry Sauce

• 1 Granny Smith apple
• 1/2 onion, peeled
• 2 cups blueberries
• 1/2 cup packed light brown sugar
• 1/4 cup sugar
• 1/2 teaspoon ground star anise or 2 whole star anise
• Grated zest of 1 lime
• Grated zest of 1 orange
• 1/2 cup white wine vinegar
• 2 whole ducks, trimmed of excess fat, giblets discarded

1. Prepare blueberry sauce: Peel, quarter and core apple.
2. Place in a food processor with onion and finely chop.
3. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar.
4. Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes.
5. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.)
6. If whole star anise were used, remove and discard them.
7. Transfer sauce to a sterilized jar, cover and allow to cool.
8. For best flavor, allow to rest one day before serving.
9. (Makes 1 generous cup.)
10. Prepare ducks: Heat oven to 325 degrees.
11. Place ducks on a rack in a roasting pan.
12. Cook, uncovered, for 3 hours, periodically draining off fat in pan.
13. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.
14. To serve, remove ducks from oven and place on a carving board.
15. Cut each duck into four pieces.
16. Cut away meat from rib cage, discarding rib bones.
17. Arrange on a serving platter, crispy skin side up.
18. Serve with blueberry sauce.

apple, onion, blueberries, brown sugar, sugar, anise, lime, orange, white wine vinegar

Taken from cooking.nytimes.com/recipes/6182 (may not work)